Oxford Sausage
31 January 2010
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Oxford Sausage – Serves 8
| Preparation time: | 20 minutes | |
| Cooking time: | 25 minutes | |
| Ready in: | 45 minutes | |
| Ingredients: | 1 lb ground pork, lean 1 lb ground lamb, ground veal or ground turkey, lean 12 ounces shredded suet 8 ounces fresh breadcrumbs 1/2 lemons, zest only 1 teaspoon grated nutmeg 1 tablespoon fresh mixed herb, chopped 1 teaspoon fresh sage, chopped 1 egg, beaten plain flour (for coating) |
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| Directions: | 1. Put the meats into a large bowl and add the suet, breadcrumbs, lemon zest, nutmeg and herbs. 2. Mix well, add the egg and mix again with a fork until everything is thoroughly combined. 3. With floured hands, form the mixture into sausage (links) shapes. 4. Coat each sausage with flour, shaking off any excess. 5. Cook the sausages under a hot broiler, turning frequently, until evenly browned and cooked through. |
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